Method

Step 1

Melt half the butter in a saucepan over medium heat. Cook the shallot, stirring occasionally, for 3 minutes or until soft. Add the peas, lettuce, wine and half the mint. Reduce heat to low. Cover and cook for 10 minutes or until the peas are soft. Set aside for 5 minutes to cool slightly.

Step 2

Use a stick blender to blend the pea mixture until almost smooth. Add the cream and stir over medium heat for 1 minute or until heated through. Season. Remove from heat. Cover to keep warm.

Step 3

Meanwhile, preheat the grill on high. Line a baking tray with foil. Melt the remaining butter. Brush both sides of fish with the butter. Season. Place, skin-side up, on the lined tray. Cook under grill for 5-7 minutes or until cooked. Set aside for 3 minutes to rest.

Step 4

Finely chop remaining mint and place in a bowl. Add the vinegar and mustard. Gradually add the oil, whisking constantly, until thickened. Season. Divide the pea mixture among plates. Top with the fish and drizzle over the dressing.